Create the Base: Place the raw pistachios in a food processor and pulse until they break down into a fine, breadcrumb-like texture. Scrape down the sides as needed – this should take about 1 minute of pulsing to get the perfect consistency.

② Add Sweetness: Add the powdered sugar and salt to the ground pistachios. Blend for another 30 seconds, allowing the sugar to incorporate evenly and enhance that beautiful pistachio flavor.

③ Transform to Cream: With the food processor running continuously, slowly drizzle in the avocado oil in a steady stream. Watch as the mixture transforms from a sweet powder into a gloriously smooth and creamy pistachio spread. If you prefer a more fluid consistency, add additional oil one tablespoon at a time.

④ Cool & Store: Transfer the pistachio cream to an airtight container and allow it to cool completely before refrigerating. The mixture may warm up during blending, so cooling helps maintain that perfect silky texture. Store in the refrigerator for up to 4 weeks – if it lasts that long!

⑤ Enjoy the Magic: Use immediately for Dubai chocolate bars, spread on toast, swirl into yogurt, drizzle over pancakes, or simply enjoy by the spoonful. This makes about 1½ cups of pure pistachio heaven.